SHEPHERD'S PIE
This "no crust" cassarole includes meat, vegetables, dairy and mashed potatoes. My children loved it growing up and have asked for the recipe.
Provided by Leslie Coleman
Categories Savory Pies
Time 1h
Number Of Ingredients 9
Steps:
- 1. In a hot skillet, brown the ground beef. Add onions and minced garlic. Cook over medium until beef is crumbled and onions are translucent clear. Drain grease.
- 2. To ground beef mixture, add 1/2 to 3/4 cup water and onion soup mix. (A dried vegetable soup mix works, too!) You want a slightly thickened sauce - not runny. Empty mixture into oven baking dish. Scatter frozen mixed vegetables on top.
- 3. Drain water from cooked potatoes. Return to low heat on stove. Add 1/4 stick of butter and dried Ranch salad dressing mix. Mashed potatoes. Add milk 1 tablespoon at a time until desired consistency. (If desired, add 1/4 cup of sour cream to potato mixture.)
- 4. Spread mashed potatoes over the top of the frozen mixed vegetables. Sprinkle top with shredded cheddar cheese. Shake basil or parsley, salt & pepper on top.
- 5. Cook cassarole until all ingredients are heated through and cheese is bubbly. Remove cassarole from oven and allow to rest for 5 minutes (juices will return to meat layer.) Cut into squares and plate.
- 6. Hint: For faster prep, substitute home-made mashed potatoes with "Simply Frozen Garlic Mashed Potatoes."
- 7. Serve with hot rolls or biscuts and a cold salad.
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